Inspire Wellness ‘Gluten Free’

Pumpkin Pie Muffins (flourless)

I love pumpkin this time of year! Pumpkin is high in vitamin A and fiber and can be great to add to your diet this time of year if you don’t load it with sugar too! These are a great balance of tasting good and still being low in sugar. I found this on runningwithspoons.com and have made it several times!

 

 

Ingredients:

  • 1/2 cup almond butter
  • 2 cups canned pumpkin
  • 2 egg
  • 1/2 cup honey
  • 1 cup rolled oats, processed into flour
  • 1/4 cup ground flaxseed
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • ¼ cup mini chocolate chips (optional)

Directions

  1. Preheat oven to 375F and prepare a muffin pan by spraying 18 cavities with cooking spray. Set aside.
  2. Add all ingredients except for chocolate chips to a blender and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
  4. Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

18 muffins;per muffin w/o chocolate chips: 114 calories, 5g fat, 2g fiber, 10g sugar, 3g protein With chocolate chips: 132 calories, 6g fat, 3g fiber, 11g sugar, 4g protein

Superhero Zucchini Muffins (low sugar, gluten-free)

I have so much zucchini growing right now I had to figure out how to use them up fast! I decided to try out some low-sugar, gluten- free muffin recipes and I found this one from the Run Fast Eat Slow cookbook. I modified a couple things and now it’s a family favorite. I love that the muffins have 2 cups of zucchini in them! And loaded with healthy fats and protein to keep you satisfied.

 

Ingredients:

  • 2 cups almond meal (I buy from Trader Joes)
  • 1 cup gluten free rolled oats
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 eggs, beaten
  • 2 cups grated zucchini (about 2 zucchini)
  • 2 tablespoons grassfed unsalted butter, melted
  • 1/4 cup avocado oil
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • paper muffin cups

Preheat the oven to 350°F. Line muffin tin with paper muffin cups.

In a large bowl, combine the almond meal, oats, walnuts and raisins, cinnamon, nutmeg, baking soda, and salt.

In a separate bowl, mix together the eggs, zucchini, butter, oil, maple syrup and vanilla.

Add the wet ingredients to the dry ingredients, mixing until just combined. Fill muffin tins.

Bake 20 mins. Let cool completely and enjoy.

They taste delicious plain or topped with some almond butter.

18 muffins/per: 205 Calories, 14g Fat, 3g Fiber, 9g Sugar, 6g Protein